Bread And Butter Pudding
|White bread slice||6 , without crusts|
|Butter||2 Ounce (60 Gram)|
|Sultanas/Raisins||2 Ounce (60 Gram)|
|Chopped peel||1 Tablespoon|
|Milk||1 Pint (600 Milliliter)|
|Grated nutmeg||1 Teaspoon|
Spread the bread thickly with the butter and cut each slice into four fingers, squares or triangles.
Lightly butter a 1.2 litre/2 pint baking-dish and put half the bread pieces in the bottom, butter-side down.
Sprinkle the fruit over, with half the sugar.
Arrange the remaining bread on top, butter-side up, and sprinkle with the rest of the sugar.
Beat the eggs into the milk with a fork and strain over the pudding.
Top with nutmeg, freshly ground if possible, then leave the pudding to stand for at least half an hour before baking, giving it the odd prod to ensure that the milk is well absorbed.
Stand on a folded sheet of newspaper in a roasting-tin and pour in boiling water to come half way up the container.
Bake at 180°C/350°F/Gas Mark 4 for about 45-50 minutes, until the top is golden and crisp.